The Nong ShimIn the production / sales , and if the magnetic field , and Republic of Korea 's first instant Noodles

Is . Was released on March 19, 1984 . The thick noodles , soup powder, the magnetic field , soup ingredients , containing olive oil For the soup is oily . September 6, 2004 "Sichuan jjapageti" was released .

' jjapageti its name Jjajangmyeon( colloquialisms of noodles ), the ' B ' and SpaghettiThe ' pageti ' created by synthesizing said

NoodlesJajangmyeon uses thick noodles made from white wheat flour. Noodles made entirely by hand and not by machines, which are called sutamyeon (수타면; 手打麵) are praised in South Korea as an essential ingredient of good jajangmyeon.

SauceThe sauce is made with black bean paste, called chunjang (hangul: 춘장; Chinese: 春醬). The paste, which is made from roasted soybeans and caramel, is called chunjang (literally "spring paste") when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jajang (literally "fried sauce"). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. When cooking the sauce, usually meat stock is added to reduce the salty taste of cooked chunjang, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers.

AccompanimentsJajangmyeon is always served with a small amount of danmuji (단무지). The dish is often served with a small amount of sliced onions, seasoned with rice vinegar, accompanied with a little Jajang sauce. The diner eats the noodle with danmuji and onions dipped in Jajang sauce.